Ocean Garden

From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings.

10 Ocean Garden 16/20 IQF Authentic Mexican Shrimp

½ lb. bacon, rendered and chopped

½ cup olive oil

2 cloves garlic, minced

6 Roma tomatoes

2 red bell peppers, roasted, peeled, sliced

¼ cup chile flakes

1 tsp. capers

10 cured olives

½ cup sweet butter

to taste, salt and pepper

as needed, cooked linguine for 2

Marinate shrimp in olive oil, 1 minced garlic clove, salt and pepper for approximately 1 hour. Grill over a hot fire. Keep warm.

Saute over high heat the rendered chopped bacon, garlic, diced tomato, roasted red peppers, chile flakes, capers, cured olives and sweet butter. Toss with cooked linguine; arrange on plate and top with grilled shrimp.

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